There is no fear of pork in our home. So, when I saw a recipe for apple cider pulled pork the other day, I thought that sounded like a good way to use up some apples from our CSA share. No problem. Easy recipe, too. All you do is plunk a nice sized pork shoulder roast in the crock pot with a couple of cored apples, a yellow onion, about a 1/4 cup of apple cider vinegar, one cup of water and a sprinkle of cinnamon over the top. Leave it on low and go to work. Done.
I was even inspired enough to find some cute little soft pretzel rolls to serve the pulled pork on for dinner. Sounds, pretty yummy, right? Too bad that’s not how it went down. Oh, but nooooooooooo … we had to take this to the next level. For real. Brilliant flash of lightning! Ka-pow!
A side effect of a few weeks of not really doing anything with the jalapenos that were in the CSA share has left me with a nice little pile of peppers. I felt that these needed to get some use. Like, now.
Over the weekend, I saw a bacon-wrapped jalapeno popper recipe that sounded pretty decent but I wasn’t really interested in cream cheese. I wanted something more …
How about pulled pork, a dab of BBQ sauce and cheddar cheese stuffed into these pretty peppers?? Boo-ya! Now we’re talkin’!
Check this out:
No recipe. No instructions. Just do it. I cleaned the peppers and then baked these hotties up for about ten minutes at 350. There was a nice little afterburner of hot but not so much that your face burned off or anything. Perfect!